Birria Chicken Tacos
User Reviews
5.0
24 reviews
Excellent
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Prep Time
5 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 35 mins
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Servings
12 tacos
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Calories
317 kcal
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Course
Main Course
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Cuisine
Mexican-American Fusion
Birria Chicken Tacos
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Learn how to make juicy Shredded Chicken Birria Tacos with a flavorful homemade birria sauce to serve with. This taco recipe can't be beat!
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Ingredients
Chicken Birria
- 1/4 cup vegetable oil divided
- 8 chicken thighs boneless and skinless
- 1 tablespoon black peppercorns whole
- 1 teaspoon cumin seeds whole
- 1 teaspoon coriander seeds whole
- 3 cloves whole
- 1 tablespoon Mexican oregano fresh or dried
- 1 cinnamon stick
- 2 dried ancho chile peppers deseeded and stems removed
- 2 dried Guajillo peppers deseeded and stems removed
- 1 large white onion peeled and quartered
- 1 whole head garlic peeled
- 2 chipotle peppers in adobo
- 1 (28) oz can whole tomatoes
- 2 bay leaves
- 2 tablespoon apple cider vinegar
- 8 cups chicken broth divided
Birria Tacos
- 12 corn tortillas
- ½ white onion small diced
- ½ cup cilantro chopped
- limes for serving
- Oaxacan cheese shredded
- Reserved stewing liquid consommé for serving
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Instructions
- Preheat oven to 350℉ (180℃).
- In a large Dutch oven over medium high heat, add 2 tablespoons of vegetable oil. Pat dry and season the chicken thighs generously with salt and pepper on both sides.
- When the oil is shimmering hot, carefully place the chicken thighs in batches. Don't crowd the pan or they won't sear, and sear on all sides until browned and remove them from the pot onto a plate or into a bowl.
- Repeat Step 2 with all the chicken thighs until every piece is seared and in the plate for later.
- Toast the whole spices and oregano in the pot for two minutes, then add the chiles, quarter white onion, whole garlic cloves and tomatoes to the pot. Pour in enough water to cover everything (I usually use two cups), and simmer uncovered for 15 minutes to soften the dried chiles.
- Pour the softened chilies, onion, garlic, and spices through a mesh strainer and discard the liquid. SET ASIDE THE CINNAMON STICK AND BAY LEAVES. Then transfer all the solids to a high powered blender with 1 cup of chicken broth. Blend until smooth and all the spices.
- Add the seared chicken thighs, the blended chili sauce, the bay leaves and cinnamon stick, the rest of the chicken broth and the apple cider vinegar to the dutch oven and stir well. Place into the preheated oven to cook for 30-45 minutes, or until the chicken is cooked through and shreddable.
- Use tongs to remove the chicken thighs from the birria consomme, place them onto a cutting board or large plate and shred them. Pour a little of the consomme on top of the chicken and toss to coat the meat in the sauce.
Make the Chicken Birria Tacos
- Heat the rest of the vegetable oil over medium-high heat on a cast iron skillet or plancha.
- Dip a corn tortilla into the hot consomme using the tongs, then carefully place the tortilla onto the skillet away from you (it may sputter in the fat!).
- Take the shredded chicken and oaxaca cheese and cover half of the tortilla with them. Use a fish spatula to fold the tortilla over the meat and cheese, then press down a bit to get the melty cheese to attach to the top half of the tortilla. Let that cook for 30 seconds before removing to a baking sheet.
- Serve your birria quesatacos with the cooking liquid in a small bowl, sprinkled with diced onions and cilantro. Squeeze on some lime juice, dip into the consomme, and enjoy hot!
Notes
- Because this recipe makes around 12 tacos, you'll want to keep them warm in the oven while you cook. Turn the oven to low, and place the tacos onto a baking sheet as you make them, then place the first 6 in the low oven as you work on the last half.
- Because this recipe makes around 12 tacos, you'll want to keep them warm in the oven while you cook. Turn the oven to low, and place the tacos onto a baking sheet as you make them, then place the first 6 in the low oven as you work on the last half.
- You can make the chicken birria on the stove top by cooking everything in the large pot over medium-low heat with the lid on, stirring occasionally for an hour to 1 hour and 15 minutes, or until the chicken is shreddable.
- cooking everything in the large pot over medium-low heat with the lid on, stirring occasionally for an hour to 1 hour and 15 minutes, or until the chicken is shreddable.
- Make it in the slow cooker by cooking the chicken thighs in the birria sauce on high for up to 4 hours or on low for 6 hours or until the chicken is tender and shreddable.
- Make it in the slow cooker by cooking the chicken thighs in the birria sauce on high for up to 4 hours or on low for 6 hours or until the chicken is tender and shreddable.
Nutrition Information
Show Details
Serving
1taco
Calories
317kcal
(16%)
Carbohydrates
23g
(8%)
Protein
16g
(32%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
77mg
(26%)
Sodium
757mg
(32%)
Potassium
529mg
(15%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1903IU
(38%)
Vitamin C
10mg
(11%)
Calcium
78mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12tacos
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 317kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 77mg | 26% |
| Sodium | 757mg | 32% |
| Potassium | 529mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1903IU | 38% |
| Vitamin C | 10mg | 11% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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